Spring rhubarb berry tarts

Instructions

• Preheat oven to 475F (250C). Line 2 baking sheets with foil or parchment paper. Cut pastry into 3 equal-size pieces. Shape each into a flattened circle. Lightly sprinkle counter with flour and place one piece of pastry on top. Dust rolling pin with flour. Roll pastry into a thin circle, at least 71/2 in. (18.5 cm) wide. The edges will not be perfect. While rolling out, turn pastry several times. If sticking, add a sprinkle of flour to the counter each time. Lift onto baking sheet. Repeat with remaining pieces, fitting 2 on one sheet and 1 on the other.

• In a large bowl, stir sugar with 3 tbsp (45 mL) cornstarch. If using frozen rhubarb, stir in an additional tbsp (15 mL) cornstarch. Place frozen rhubarb in a colander and rinse with water to melt ice crystals. Pat dry. Slice fresh or frozen rhubarb into pieces no thicker than 1/2 in. (1 cm). Stir into cornstarch mixture along with berries to evenly coat.

• Mound about 1? cups (325 mL) fruit mixture onto each pastry centre, leaving an edge at least 11/2 in. (3.5 cm) wide. Fold edge over fruit, overlapping as needed. In a small bowl, whisk egg with 1 tbsp (15 mL) water. Brush over pastry edges, then sprinkle with sugar.

• Place on bottom rack of oven. Reduce oven temperature to 375F (190C). Bake for 20 min. Then, to prevent fruit drying out, cover fruit portion only with a small circle of foil. Continue baking until pastry is deep golden, about 15 more min. Remove from oven. To glaze fruit, remove any chunks from apricot jam, then melt jam in microwave, about 15 sec. Brush over warm fruit. Let stand 5 min. Slice each tart in half and serve warm with vanilla ice cream or vanilla frozen yogourt. If made ahead, pies will keep well at room temperature for 1 day.